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Pistachio Thumbprint (Kinda Sorta) Cookies
Pistachio Thumbprint (Kinda Sorta) Cookies
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
100 minutes
Irresistible pistachio cookies with salted caramel filling.
Ingredients:
  • 0.5 cup roasted and salted shelled pistachios, divided
  • 0.5 cup unsalted butter, at room temperature
  • 0.33333334326744 cup white sugar
  • 0.5 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1 pinch salt
  • 1 large egg
  • 1 tablespoon water
  • 0.5 cup salted caramel baking chips
Instructions:
  • In a food processor, finely grind the pistachios, making sure not to turn them into butter. Transfer to a bowl and set aside.
  • In a bowl, cream together the butter and sugar using an electric mixer until creamy. Stir in almond extract. Mix in 3 tablespoons of ground pistachios, flour, and salt until a dough forms.
  • Place the dough on a floured piece of plastic wrap, wrap it up, and chill in the refrigerator for 1 hour.
  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a bowl, whisk together egg and water. Set aside. Place the remaining ground pistachios in another bowl. Shape the dough into 12 equal balls, then coat each ball first in the egg mixture and then in the ground pistachios. Arrange the coated balls on the baking sheet, leaving 2 inches of space between each one.
  • Create a hollow in the center of each dough ball using your thumb or the end of a wooden spoon. Fill each hollow with 5 to 6 chocolate chips.
  • Bake until golden brown in the preheated oven for about 20 minutes. Let the cookies cool on the baking sheet before transferring.

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